INSTRUCTIONS:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat the eggs one at a time, then add the vanilla extract.
In another bowl, whisk together the flour, baking soda, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
Using your thumb or the back of a spoon, make an indentation in the center of each cookie and fill with a small amount of cherry jam.
Bake for 10-12 minutes or until edges are lightly browned. Let the baking sheets cool for a few minutes, then transfer them to racks to cool completely.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
Drizzle the lemon glaze over the cooled cookies and let it set before serving.
Preparation time: 20 minutes | Cooking time: 12 minutes | Total time: 32 minutes
Kcal: 180 kcal | Servings: 24 cookies.
